Couscous with Vegetables

Zucchini, carrots and red peppers combine for a colorful dish that's full of vitamin C, beta carotene and fiber. Use whole wheat couscous to add even more fiber.

Ingredients:

• Vegetable cooking spray
• 1 teaspoon olive oil
• 1¼ cups shredded zucchini
• 1¼ cups shredded carrots
• ½ cup chopped Vidalia onion
• 1 small sweet red pepper, seeded and sliced into thin strips
• ¼  cup chopped fresh parsley
• 1 Tablespoon lime juice
• ¼  teaspoon dried rosemary
• ¼  teaspoon salt
• 1½ cups cooked couscous

Directions:

1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot.
2. Add zucchini carrot, onion, and red pepper; saute until crisp-tender. Transfer to a large bowl.
3. Combine parsley, lime juice, rosemary and salt. Add to vegetables.
4. Add couscous to vegetable mixture and stir well. Serve warm.

Yield -- 8 servings (½ cup each).

Calories 35
Protein 1 g
Fat 1 g
Carbohydrate 7 g
Sodium 81 mg

Diets -- Appropriate for the following diets:healthy family, vegetarian, healthy heart, diabetes, lactose intolerance, allergy (egg free)

Menu Ideas -- Serve with grilled fish and Whole Wheat Corn Muffins.